Inside-Out Pumpkin Muffins

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King Arthur Flour


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1 cup (8 ounces) puréed pumpkin (about half of a 15-ounce can)

2 large eggs

1/2 cup (3 3/4 ounces) brown sugar

3 tablespoons (1 1/4 ounces) vegetable oil

1/4 cup (3 ounces) boiled cider* (for best flavor), or dark corn syrup

1/2 teaspoon salt

1 1/2 teaspoons pumpkin pie spice (or 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, and 1 teaspoon ground cinnamon)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup (2 5/8 ounces) milk

1 1/2 cups (6 3/4 ounces) King Arthur Unbleached All-Purpose or King Arthur White Whole Wheat Flour, preferably organic

1 8-ounce package cream cheese or Neufchâtel cheese

1/4 cup (1 3/4 ounces) granulated sugar

a few drops Fiori di Sicilia flavor, optional

*Boiled cider isn?t something you can make yourself, by boiling cider. But it?s so wonderful, in so many different fruit desserts (especially ones with apples), it?s worth it to keep a bottle on hand. It?ll last for months in the fridge.

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